Up to 12 hours before serving: 1. Make soup to point of adding shrimp. 2. Make sauce for noodles; cook pasta and refrigerate. 3. Make triangles and reheat to serve. 4. MAke salad dressing; prepare greens, wrap in damp towels, then plastic bag. 5. Make sauce for dessert; freeze scoops of ice cream on waxed paper-lined tray. 6. Make chicken dish just before guests arrive; keep warm. 7. Finish soup recipe and serve. 8. Toss salad and serve with Tortilla Triangles. 9. Serve chicken dish. 10. Reheat dessert sauce; add banadas and serve over ice cream. Dinner Menu: Hot-and-Sour Shrimp Soup [above] Sesame Chive Tortilla Triangles Stir-fry Noodles with Chicken in Peanut Orange Sauce Exotic Green Salad Bananas in Caramel Sauce Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
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|Serving Size: 1 Schedule (0g)|
|Recipe Makes: 1 Schedule|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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